This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta.
"When you come to the fork in the road, take it." -Yogi Berra, Baseball Player
Primavera can mean pretty much what you want it to. The translation from Italian for primavera is the season Spring. There are hundreds and thousands of recipes out there calling themselves "primavera," but I have always thought of this as recipes made with the first vegetables planted in the spring (usually the first to come up). You don't have to be literal minded (no one else is) and can use pretty much any veggie you like for this recipe.
Servings: 2 | Serving size: 4 ounces pasta with 4 ounces shrimp
Cooking Time: 30 Minutes
This recipe can easily be multiplied and makes very good leftovers. Reheat gently.
|1 Tbsp||extra virgin olive oil|
|2 cloves||garlic (peeled and sliced thinly)|
|2 large||shallots (sliced thinly)|
|4 ounces||grape tomatoes|
|1 medium||yellow squash (large 1/2 inch dice)|
|1 medium||zucchini (large 1/2 inch dice)|
|to taste||fresh ground black pepper|
|2 tsp||unsalted butter|
|8 ounces||large shrimp (peeled and deveined)|
|1 1/2 ounces||Parmigiano-Reggiano (grated)|
|4 ounces||whole wheat angel hair pasta or gluten-free pasta|
|3 Tbsp.||fresh dill leaves (chopped)|
Place the water in a large stock pot over high heat. While the vegetables are cooking bring the water to a boil and then reduce to a simmer.
While the water is heating add the olive oil to a large skillet over medium high heat. Add the garlic and shallots and cook for about 1 minute. Add the tomatoes and cook for another 2 - 3 minutes tossing frequently.
Add the diced yellow squash and zucchini and reduce the heat to medium. Cook, tossing frequently, for about 8 - 10 minutes until the vegetables begin to brown.
Add the salt, pepper, butter, shrimp and parmesan cheese. Reduce the heat to medium. Cook, tossing frequently so that the shrimp cooks evenly and the cheese melts slowly.
Bring the pasta water to a boil and add the angel hair pasta. Stir so that the pasta doesn't stick together.
When the shrimp are almost done, the angel hair should be just cooked through.
Using tongs, grab the angel hair and transfer to the sauté pan. Some of the pasta liquid will transfer but that's OK.
Cook for about 2 minutes and add the dill. Toss for 30 seconds and serve.
Serving size: 4 ounces pasta with 4 ounces shrimp
|Calories 580||Calories from Fat 162|
|% Daily Value|
|Total Fat 18g||23%|
|Saturated Fat 7g||36%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 67g||24%|
|Dietary Fiber 10g||37%|
|Vitamin A 14%||Vitamin C 55%|
|Calcium 32%||Iron 27%|
|Vitamin K 20mcg||Potassium 1400mg|